2 tablespoons butter
2 tablespoons grated onion
1 stalk celery, thinly sliced
2 tablespoons flour
3 cups veggie broth
1/2 cup creamy peanut butter
2 tablespoons dry sherry
2 teaspoons lemon juice
1/4 teaspoon salt
2 tablespoons chopped dry roasted peanuts
In medium sauce pan, melt butter over medium heat.
Add onion and celery and sauté 5 minutes.
Stir in flour and mix until well blended.
Gradually stir in veggie broth.
Stirring to keep mixture smooth, simmer 30 minutes.
Remove from heat and strain.
Return liquid to heat and stir in peanut butter,
sherry, lemon juice and salt.
Heat through and serve garnished with chopped peanuts.
Makes: 4-6 servings.
” A delicious and pretty veggie dish to serve at any barbecue. ”
3 white onions, sliced to 1/4 inch thickness
9 frozen small corn cobs
1/2 pound snow peas
3 tablespoons butter
seasoning salt to taste
2 cubes ice
1 Lightly oil grill and preheat to high.
2 Place onion slices on a large sheet of aluminum foil;
bring up edges of foil a bit to form a foil ‘package’.
Add corn and snow peas to onions. Place butter or margarine on top,
spread out. Season with seasoned salt to taste, then lay ice
cubes on top of the whole thing. Seal well in a foil ‘packet’.
3 Place foil packet on top shelf of preheated grill while cooking
your favorite meats; grill until corn is firm but tender.
Open foil packet and serve!
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons cumin seed
1/4 cup olive oil
2 cloves garlic — thinly sliced
2 cups cauliflower — cut into bite size
salt and pepper — to taste
Heat a skillet over medium heat until hot but not smoking. Add the cumin
seeds and cook until the seeds begin to brown and pop, about 1 minute.
Remove from skillet and reserve. Heat the oil in the same skillet, add the
garlic, and sauté for 30 seconds. Add the cauliflower and sauté, stirring
occasionally, about 5 minutes, until the cauliflower begins to brown. Add
the toasted cumin seed, salt and pepper, toss well and serve.
NOTE: When I made this, I forgot the garlic and it was delicious
anyway. I cut back some on the seeds and the oil could have also
been cut some.
Editors Note: If you are not fond of cumin, substitute fennel or caraway
MY NOTE: I like cumin but try the others anyway for a variation.
ALSO: This works with cabbage also. I just melted about 1-2
tablespoons of butter in pan, added cumin, then added 1/4 head
of cabbage cut up. The water clinging to the leaves is enough
to help steam the cabbage. Was really good. (Using about 2 cups
raw cabbage = 5.7 grams total.)
Total Grams: 11.1
Per serving: (2) 5.5
If you like cumin you’ll love this recipe. I thought if sounded like too much cumin
but I found that it wasn’t. I used the same principal with cabbage, too.
Hi everyone, I came up with a great idea one day when I was making everyone
tacos and I was just having the filling……
take shredded cheddar cheese, put a small pile in a hot non-stick
pan. Kinda spread it out a little. Let it fry up until melted and sides are a
bit crispy. Turn over and fry until crisp. Take out and bend slightly to
create a taco shape. Let harden. Fill like you would a regualr taco. I
have used this to make a taco salad shell and a tostada shell. My family was
so jealous of me while I was munching away on my cheddar cheese shell with all
my mmmmmmmms, yummms and crunch crunch crunching
Prep Time: approx. 10 Minutes
” This version of hummus contains tofu for added protein and extra creaminess,
and it uses peanut butter instead of tahini. Very easy and delicious! ”
1/2 cup diced silken tofu
1/4 cup lemon juice
2 tablespoons creamy peanut butter
2 tablespoons olive oil
3 cloves garlic
1 (19 ounce) can garbanzo beans, drained
1 Place tofu, lemon juice, peanut butter, olive oil, garlic, and
garbanzo beans in a blender or food processor.
Blend until mixture is smooth. Chill until ready to serve.
Nutrition at a glance
Servings Per Recipe: 8
amount per serving
Total Fat 10g
Submitted by: Karen C. Greenlee
Prep Time: approx. 20 Minutes
Cook Time: approx. 30 Minutes
” This baked spaghetti dish is made in a springform pan.
When the sides of the pan are removed, you have an impressive,
spaghetti “cake.” It can be served as is, or with a tomato sauce. ”
1 pound uncooked spaghetti
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
1 tablespoon Italian seasoning
4 egg whites
1/4 cup chopped fresh basil
2 tomatoes, chopped
4 slices provolone cheese, cut into fourths
1 Heat oven to 350 degrees F (175 degrees C).
Spray a 9×3 inch springform pan with cooking spray.
2 Cook spaghetti according to package directions.
Rinse with cold water, and drain.
3 While spaghetti is cooking, combine Parmesan cheese,
ricotta cheese, Italian seasoning, and egg whites in a large bowl.
Toss with cooked spaghetti to coat.
4 Press half the spaghetti mixture in bottom of prepared pan.
Sprinkle with half the basil, and top with half the tomatoes
and half the provolone cheese. Press remaining spaghetti mixture
into pan, sprinkle with remaining basil, and top with remaining
tomatoes. Place remainig provolone cheese over the top.
5 Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan,
transfer to a serving platter. Cut into wedges to serve.
Makes 6 to 8 servings
Nutrition at a glance
Servings Per Recipe: 7
amount per serving
Total Fat 9g
1 pkg Stouffers Spinach Souffle
1 jar classico
lotsa garlic (2-4 cloves, more if you’re like me)
Cook the spinach souffle as difected on package for the microwave.
It doesnt have to be super firm like you would cook it as a
souffle, you just want to get it all hot and melty.
Peel and grate the garlic over the small holkes on a cheese shredder.
It’s much easier than cutting or pressing, believe me.
In a saucepan combine the Classico sauce, the spinach and garlic.
Cook over low heat until your family comes in the kitchen and asks
what is smelling so good. Then it’s ready to pour over some pasta.